Directions

1. 1

   Pour the whole milk into a large heavy-bottomed pot. Heat gently over low heat to 100°F, stirring occasionally. The milk should feel slightly warmer than body temperature—warm but not hot to the touch. Avoid overheating, as excessive temperature can damage the buttermilk cultures. Once the target temperature is reached, remove the pot from heat.

2. 2

   Shake the buttermilk container well to activate the cultures. Pour 1 to 2 cups of buttermilk into the warm milk and stir gently for 1 to 2 minutes until the buttermilk is evenly distributed throughout the milk. Cover the pot with a lid.

3. 3

   Allow the covered pot to sit undisturbed at room temperature for 12 to 24 hours. Maintain a culturing temperature between 72°F and 78°F if possible. If your kitchen is cooler than 70°F, place the covered pot inside your oven with only the light turned on (do not turn on the oven heat). The milk is ready when it resembles yogurt in thickness, holds its shape when you insert a spoon, and curdles cleanly when cut. When in doubt, allow the full 24 hours.

4. 4

   Using a long, thin knife, cut the thickened curds into 1-inch cubes. Make vertical cuts, then horizontal cuts, slicing all the way to the bottom of the pot. This helps release whey evenly during the heating step.

5. 5

   Insert a dairy thermometer directly into one of the curds. Place the pot over very low heat and begin warming slowly. When the curd temperature reaches 100°F, gently stir once to bring curds from the bottom to the top. Continue heating very slowly, stirring gently every few minutes, until the internal curd temperature reaches 130°F to 140°F. You will see white curds floating in clear yellow whey. Some curds will be larger and some smaller—this is normal. Do not let the whey boil. Once at temperature, stir gently once more to break up any large curds and distribute heat evenly.

6. 6

   Line a sieve or colander with fine cheesecloth and place it over a large bowl. Slowly and carefully pour the curds and whey into the lined sieve. Gather the four corners of the cheesecloth, tie them securely together, and hang the bundle over a cabinet handle, faucet, or other secure location to drain. Allow whey to drip for several hours until droplets fall approximately 30 seconds apart. For softer cheese, drain for less time; for firmer cheese, drain longer. Once drained to your preferred texture, transfer the tied cheesecloth bundle to the refrigerator to fully set and cool before untying and removing the cloth. The finished cheese will keep refrigerated for up to 1 week.

7. 7

   Remove the cheese from the cheesecloth and serve. Enjoy fresh with fruit, honey, jam, or on bread. Store any leftovers in an airtight container in the refrigerator.